Baking Soda and Baking Powder are considered chemical leaveners that release gas through chemical reactions. These chemical reactions allow baked goods to rise. Some recipes call for the use of one or both. So what’s the difference between these two chemical leaveners? And how can we use this information to bake better? Read on to find out!
Baking Soda
Baking Soda is the common name for the chemical compound known as sodium bicarbonate or sodium hydrogen carbonate. This chemical compound is a crystalline salt that’s present naturally in Nahcolite deposits. It’s an alkaline substance that reacts with an acid resulting in its decomposition and the production of carbon dioxide. During baking, carbon dioxide becomes trapped in the structures of baked goods allowing them to rise. While heat is not needed for this chemical reaction, it does speed it up. Technically, baking soda can still release small amounts of carbon dioxide without an acid. However, this results in an off- flavor and less overall rise.
What does this mean for baking? Well, once baking soda is added to a batter it’s important to bake it almost immediately. If not, the carbon dioxide bubbles will be released before the baked goods structure can set. This means the gas will escape and the final product will have less rise. Some common acids used with baking soda are buttermilk, yogurt, brown sugar, molasses, sour cream, honey, chocolate, and fruit purees; just to name a few! When evaluating recipes, remember there should be an acid listed to react with the baking soda.
Baking Powder
Baking Powder is baking soda that is mixed with one or more acids and a starch. Remember, the acids are present for the baking soda to react with, forming carbon dioxide. Technically the “acids” added are acid salts. This means they don’t release an acid until dissolved in water, but it’s still acceptable to call them acids. The purpose of the added starch is to prevent clumps from forming and for stability during storage. Stability, in this case, means it helps prevent the baking powder from reacting before it’s needed. Never add too much baking powder as it can result in an off-flavor.
Single-acting vs Double-acting Baking Powder
Today, most baking powders are double-acting but single-acting baking powders can be made at home using baking soda, cornstarch and cream of tartar. The reason for this is that single-acting baking powders react too fast for the baking process because they only need moisture to begin the chemical reaction. This results in carbon dioxide being released too soon before the baked goods structure can set and hold the gas. Just like baking soda, it’s important to use single-acting baking powder almost immediately after mixing.
Double-acting baking powders require heat and moisture to complete their full chemical reaction so they can release some carbon dioxide gas when cold but need additional heat to release the rest. Releasing in this 2-stage process allows most of the carbon dioxide to be released during the baking process rather than before. This allows baked goods to rise to their full potential. With double-acting baking powder there is a little more flexibility with how soon to bake after being mixed into a batter. This is because only part of the reaction happens without heat so not all carbon dioxide is lost.
When evaluating, writing or following a recipe, make sure to check beforehand that the use of baking soda and/or baking powder makes sense to avoid a flopped dessert!
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